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Main Ingredients | Parboiled rice (ukda), Split skinless black gram (dhuli urad dal) |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 10-15 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Idli-SK Khazana
- 1 1/2 cups Parboiled rice (ukda) Soaked for 4-5 hours
- 1/2 cup Split skinless black gram (dhuli urad dal)
- 1/4 cup Kolam rice soaked for 4-5 hours
- 1/2 teaspoon Fenugreek seeds (methi dana)
- to taste Salt
- for greasi Oil
- to serve Green chutney
- to serve Sambhar
Method
- Soak split black gram with dried fenugreek seeds in a bowl for 4-5 hours.
- Grind together drained parboiled rice and kolum rice with some water into smooth and semi-thick batter. Transfer into a bowl.
- Grind drained split black gram-dried fenugreek seed mixture alongwith 2-3 tablespoons water into smooth and semi-thick paste. Transfer into the same bowl and mix well with your hand.
- Cover with cling film and set aside to ferment for 8-9 hours.
- Add salt to the batter and mix well.
- Heat some water in an idli steamer, cover and let the water boil.
- Grease the idli moulds with some oil, pour some batter in it and lightly tap. Place the moulds in the hot steamer, cover and steam for 7-10 minutes.
- Remove from steamer and slightly cool. Dip a spoon in some water and demould the idlis.
- Serve hot with green coconut chutney and sambhar.
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